The Cooking and Processing Properties of Japanese Traditional Confectionery made of Sago Starch - Effect of Addition of Trehalose and Silk Fibroin on Physical Properties -

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概要

• 論文の詳細を見る
• 2001-10-15

著者

• Hamanishi T.

  Faculty Of Home Economics Kyoritsu Women's University

• KAINUMA K.

  Bio-oriented Technology Research Advencement Institution

• HIRAO K.

  Faculty of Home Economics, Kyoritsu Women's University

• TAKAHASHI S.

  Faculty of Home Economics, Kyoritsu Women's University

• MATSUNAGA N.

  Faculty of Home Economics, Kyoritsu Women's University

• Hamanishi T.

  Faculty Of Home Economics Kyoritsu Women's Univ.

• Kainuma K.

  Bio-oriented Technology Research Advancement Institution

• Hirao K.

  Faculty Of Home Economics Kyoritsu Women's University

• Takahashi S.

  Faculty of Engineering, Yamagata University

関連論文

• The Uppermost Surface Structure of Sago Starch Granules
• Physicochemical Properties of Sago Starch Compared with Various Commercial Starches
• The Cooking and Processing Properties of Japanese Traditional Confectionery made of Sago Starch - Effect of Addition of Trehalose and Silk Fibroin on Physical Properties -
• Biomass accumulation of sago palms cultivated for roofing material in Northern Mindanao
• Utility of Stem Diameter Changes as Indicators for Suitable Irrigation Scheduling in Arid Zone
• Free Vibrations of L-Bar : Both Ends Built-in
• Vibrations of Rectangular Frame Works
• Vibration of a Circular Arc Bar in its Plane : Both Ends Built-in

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